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🍽️ Creative Shrimp Ravioli with Coconut Curry Sauce

713 kcal · 30 min · 4 servings

Creative Shrimp Ravioli with Coconut Curry Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put both types of flour into a large bowl.
  2. 2. Add 4 eggs, 2 tablespoons of olive oil, a large pinch of salt, and 3 to 4 tablespoons of water.
  3. 3. Knead the ingredients with the dough hooks of a hand mixer until you have a smooth and firm dough.
  4. 4. If the dough seems too dry, knead in a little more water.
  5. 5. Sprinkle some flour on your work surface.
  6. 6. Take out the dough and knead it vigorously for 5 minutes with lightly floured hands.
  7. 7. Wrap the dough in cling film.
  8. 8. Let the dough rest in the refrigerator for 1 hour.
  9. 9. Clean the spring onions and wash them.
  10. 10. Finely chop the spring onions.
  11. 11. Peel about one-third of the ginger.
  12. 12. Grate the peeled ginger finely.
  13. 13. Peel the garlic clove.
  14. 14. Dice the garlic finely.
  15. 15. Put the shrimp meat into a food processor in two batches.
  16. 16. Pulse the meat until it forms a smooth paste.
  17. 17. Transfer the shrimp mixture into a bowl.
  18. 18. Add the chopped spring onions, garlic, and ginger.
  19. 19. Mix the filling ingredients well.
  20. 20. Season the filling with salt and pepper to taste.
  21. 21. Clean the snow peas.
  22. 22. Remove the strings from the snow peas if necessary.
  23. 23. Wash the snow peas.
  24. 24. Cut the snow peas into very fine strips.
  25. 25. Wash the coriander.
  26. 26. Shake the coriander dry.
  27. 27. Set the coriander aside to use for garnishing later.
  28. 28. Take the dough out of the cling film.
  29. 29. Divide the dough into two halves.
  30. 30. Pass the first portion of dough through the smooth roller of a pasta machine 5 times.
  31. 31. Place the pasta sheet on the floured work surface.
  32. 32. Dust the dough with flour so it does not stick to the machine.
  33. 33. Repeat the process with the second portion of dough 5 times as well.
  34. 34. You should now have two pasta sheets of roughly equal length and width.
  35. 35. Cover one of the pasta sheets with cling film.
  36. 36. Take a teaspoon and place portions of the shrimp filling onto the other, uncovered pasta sheet.
  37. 37. Separate an egg and save the yolk for another use.
  38. 38. Brush the dough surfaces between the filling portions with a little egg white.
  39. 39. Place the covered pasta sheet neatly on top of the sheet with the filling.
  40. 40. Gently press the dough together around the filling using the sides of your hands.
  41. 41. Make sure no air bubbles remain trapped inside the ravioli.
  42. 42. Cut the ravioli into square shapes using a pizza cutter or pastry wheel.
  43. 43. Dust a baking tray with semolina.
  44. 44. Place the finished ravioli on the baking tray.
  45. 45. Chill the ravioli.
  46. 46. Peel the shallot.
  47. 47. Finely chop the shallot.
  48. 48. Peel the remaining ginger.
  49. 49. Cut the ginger into fine strips.
  50. 50. Fill a large pot with plenty of water and add salt.
  51. 51. Bring the salted water to a boil.
  52. 52. Heat the remaining oil in a pan.
  53. 53. Add the chopped shallot and ginger strips to the pan.
  54. 54. Sauté the shallots and ginger for 2 to 3 minutes over low heat until translucent.
  55. 55. Stir the curry paste into the shallots and ginger.
  56. 56. Add the broth and coconut milk.
  57. 57. Let the sauce simmer and reduce until creamy for about 3 minutes.
  58. 58. Season the sauce with salt, pepper, and fish sauce.
  59. 59. Keep the sauce warm.
  60. 60. Add the ravioli to the boiling salted water.
  61. 61. Cook the ravioli for about 2 minutes.
  62. 62. Add the snow peas.
  63. 63. Cook the snow peas for another 3 minutes.
  64. 64. Drain the ravioli and snow peas in a colander.
  65. 65. Toss the ravioli and snow peas in the warm sauce.
  66. 66. Garnish the dish with the coriander.
  67. 67. Serve the ravioli immediately.

Nutrition per serving